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This paper analyses the influence of applying PEF treatment to mash obtained from red grapes (Pinot Noir and Merlot) on the content of anthocyanins and chromatic properties of wines. Different mechanical and electrical parameters (the distance between the drums, the frequency, and the voltage) have been tested in order to optimize the most effective PEF treatment so that the content of bioactive compounds...
In recent years the uses of the high-frequency electromagnetic field (MW) and of the pulsed electric field (PEF) are studied as alternative methods in winemaking for better economic efficiency and to provide high quality products, rich in bioactive compounds. The aim of our paper was to compare the two methods, MW and PEF, in terms of their applicability for the extraction of bioactive compounds from...
The main goal of this study was to synthesise and characterise different formulations based on alginate and alginate/chitosan microspheres containing nanoselenium (nano-Se) for controlled delivery applications. Nanosize elemental selenium was produced by using probiotic yogurt bacteria (Lactobacillus casei) in a fermentation procedure. The structural and morphological characterisation of the microspheres...
In this paper we present both results obtained by numerical modeling and experimental results of grape processing in high frequency electromagnetic field. Numerical modeling was performed with the HFSS 15.0 software for the processing in high frequency field. Experimental determinations were made with an applicator with adjustable power from 100 to 1000 W. The following varieties of grapes were processed:...
This paper presents the experimental results of physical-chemical, biological, and sensory analyses, obtained in processing grapes using the high frequency electromagnetic field. We processed the following varieties of grapes: Muscat Ottonel, Merlot, and Pinot Noir (harvested in the Crişana-Santimreu vineyard in 2014).
IntroductionThe characteristic flavour of tomato is given by a complex mixture of sugars, acids, amino acids, minerals and volatile metabolites. Of these, volatile compounds are considered to greatly influence the flavour of tomato fruits. The volatile aroma compounds and phytochemical content of tomatoes are dependent on genotype, environmental conditions and cultural practices, and can thus be used...
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